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If you’re lucky enough to have some time off in between Christmas and New Year, we hope you’re enjoying some long and lazy breakfasts.

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If you're lucky enough to have some time off in between Christmas and New Year, we hope you're enjoying some long and lazy breakfasts. For a delicious start to the day, why not try this Chocolate Orange Oatmeal Bake? Made using Food Thoughts Cacao Powder and Food Thoughts 70% Dark Cacao and packed with crunchy almonds, nut butter and fresh citrus, it can be made using vegan substitutes and is gluten free too. Ingredients 80g jumbo oats 50g chopped almonds 2 tbsp Food Thoughts Cacao Powder 2 tbsp Food Thoughts 70% Dark Cacao Chocolate Melts, roughly chopped (optional) ½ tsp fine sea salt ⅛ tsp baking soda 80ml fresh orange juice 80ml plant-based milk 3 tbsp runny honey 2 tbsp almond butter 1 tbsp coconut oil, melted 1 tbsp fresh orange zest ½ tsp pure vanilla extract Method Preheat the oven to 170°C and lightly grease a 16 x 10 cm baking dish. Tip the oats, almonds, cacao powder, chopped chocolate, salt, and baking soda into a medium bowl and stir well to combine. Set aside. In a large measuring cup, whisk together the orange juice, milk, honey, almond butter, coconut oil, orange zest, and vanilla until emulsified. Add the wet ingredients to the dry ingredients and stir well to coat. Scrape the mixture into the prepared baking dish and gently jiggle the dish to create a level surface. Place the dish on a baking sheet. Bake the oats on the middle rack for 25-30 minutes or until puffed and dry looking on top. Remove the bake from the oven and allow to cool for 10 minutes before serving with fresh orange slices, yoghurt, whipped cream, chopped nuts or any other toppings you desire.